Undhiyu | उंधियू बनाने का आसान तरीका | Gujarati Recipe | Sanjeev Kapoor Khazana

A winter-winner recipe that needs nooo introduction. 🥁 Undhiyo 🥁 Proudly showing off the medley of seasonal mix, this one is a treat to the tastebuds. Come let's have a #WinterkaTadka Undhiyo party 🎉

UNDHIYU

Ingredients

270 grams green garlic, roughly chopped
2 cups (60 grams) roughly chopped fresh coriander leaves + to sprinkle
250 grams brinjals
250 grams raw bananas
500 grams fresh pigeon pea pods (toovar dana)
250 grams surti papdi
250 grams medium potatoes
300 grams purple yam
2 cups chopped fresh fenugreek leaves
Salt to taste
1½ cups (150 grams) scraped fresh coconut
50 grams ginger, roughly chopped
12-15 green chillies, stemmed
½ tsp Kashmiri red chilli powder
¾ tsp turmeric powder
2 tsps + 2 tbsps coriander powder
2 tbsps ginger-green chilli paste
½ tsp carrom seeds
½ tsp white sesame seeds
¼ tsp + 1 tbsp sugar
1 cup gram flour
¼ cup whole wheat flour
1 tbsp + 2 cups oil + for deep frying
1½ tsps asafoetida (hing)
100 grams papdi dana
Puris for serving

Method

1. Remove the stems of brinjals and slit into 4 pieces without cutting through.
2. Cut the bananas into 2-inch pieces.
3. Shell fresh toovar pods. String and separate surti papdi.
4. Peel and halve the potatoes. Peel and cut purple yam into 1½ inch pieces.
5. To make muthia, take fenugreek leaves in a parat. Add salt and crush well.
6. Take a grinder jar. Add green garlic, coconut, ginger, green chillies and coriander and grind to coarse paste.
7. Add ¾ cup water and grind to fine paste.
8. Stuff the ground paste in brinjals. Mix some of the ground paste with potatoes, purple yam and bananas and surti papdi.
9. Add red chilli powder, ¼ tsp turmeric powder, 2 tsps coriander powder, ginger-green chilli paste, carom seeds, white sesame seeds, sugar, gram flour, whole wheat flour and mix well.
10. Add little water if required and knead to stiff dough. Add 1 tbsp oil and mix well.
11. Divide the mixture into small pieces and shape into cylinders. These are muthias.
12. Heat sufficient oil in a kadai and deep fry the muthias till golden brown and crisp. Drain on absorbent paper and set aside.
13. Heat 2 cups oil in a deep nonstick pan. Add asafoetida, remaining turmeric powder and mix well. Add remaining ground paste and salt and sauté for 2-3 minutes.
14. Add the vegetables that were mixed with the paste. Add toovar dana, papdi dana and mix well.
15. Cover and cook on medium heat for 30 minutes.
16. Add remaining coriander powder, remaining sugar and mix well.
17. Add fried muthias and mix lightly. Cover and cook for 10-15 minutes more.
18. Add coriander and mix well.
19. Transfer in a serving bowl and serve hot with puris.

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